Thai Sea Bass with Curry & Ginger


6 5 oz. Chilean Sea Bass fillets
2 c. milk
3 tbsp. minced ginger root
1 tbsp. Thai Red Curry Base
1 tbsp. turmeric
2 tsp. garlic — finely chopped
2 tsp. fish sauce (nam pla)
1 1/2 tsp. coconut extract
1/2 c. bottled clam juice
1 tbsp. arrowroot
3 tbsp. chopped fresh basil
1 tbsp. sugar
3 c. cooked jasmine rice or other white rice

Combine first 7 ingredients in glass baking dish. Add fish. Refrigerate 2 hours, turning occasionally. Remove fish and transfer curry mixture to heavy large skillet; bring to simmer over high heat. Sprinkle fish with salt and pepper and place in skillet. Reduce heat to low; cover and simmer 4 minutes. Turn fish, re-cover and simmer until opaque in center, about 2 minutes. Ttransfer fish to plate and tent with foil to keep warm. Whisk clam juice and arrowroot in small bowl until dissolved, then whisk into curry mixture. Boil until slightly thickened, whisking often, about 6 minutes. Stir in basil and sugar. Pour any juice from fish into curry sauce. Place rice and fish on plates and spoon sauce over fish. Garnish with chopped fresh mint (optional). Makes 4-6 servings.